BettyK

Following some egulleters advice I bought a Bennriner last year and love it. Easy to clean and change blades. Never cut any finger (so far). I use the safety guard only towards the end.

Try some grass jelly drink after indulging in spicy food. The colour is not the most appetizing, tastes like medicine but it sure relieves the pain. Good for hemorrhoids too . Check any Asian grocery stores.

How about tempering the yogurt first? That should work, no?

Besides a little fat would never hurt anybody

After going through 2 non-stick woks in less than 3 years, I finally bought a carbon steel wok and I'm very happy with it. Unfortunately, I let my DH wash the wok (with just hot water) tonight but forgot to tell him to dry it right away. Oops. Rusted right away. Had to scrub it and reseason it. But that's ok. I'd still recommend a carbon steel wok over anything else. Just need a little extra care like cast iron. You can read Ed Schoenfeld's advice on woks here

Do you use a sandpot for lentils?

I think I'll pass the snow and rain water. We had a water break on new year's day (yeah, so much fun) and we had to wait until the next day to have it fixed. Well, all the stores were closed and our only option was to melt snow for the bathroom. I wish I could show you a picture of the residue. We live very far from any large cities so I don't think it makes any difference. Snow is dirty.

Elie, what do you think of 'The South American Table'?

No doubt about that.

Hope they aren't bitter pignut (noun) - 1. an American hickory tree having bitter nuts Synonyms: pignut hickory, brown hickory, black hickory, Carya glabra

Tissue, is there any particular reason why the star anise goes in the blanching instead of braising liquid?

Two favorites: One is steamed with soya sauce, shiitake and dried shrimps. The other one is braised with fermented red rice, red wine and dried shimps. To die for.

Anna, Glad you're enjoying this bread as it's one of my favorites. I just tried a new recipe tonight. I think you will like this. Great sandwich bread. You might have to adjust the water a bit. I had to add a few teaspoons while kneading as it looked very dry. Also, I used instant yeast instead of active dry yeast - just use slightly less. Not sure if active dry yeast would work in a bread machine. Let me know if you try this.

Dejah, thank you so much for posting this recipe. I have to look for some maltose at the Asian foodstore. Can't wait to try this.

Dejah, I'd love to have the recipe. Thanks

I swear I have already posted this once today - hmmmmmmmm... Thanks, BettyK. This made a very nice bread - chewy and tasty and a perfect accompaniment to soups and stews. It will go into my repertoire. Happy with this result, I adapted my favourite pumpernickel bread-machine recipe to oven baking and it looks fabulous - have not cut into it yet. Now for a recipe for a sandwich-type white bread - something with a finer crumb and a bit less chewy than BettyK's - anyone? Note to fresco: Don't have time to rock around the clock - too busy baking bread. You're welcome, Anna. Glad to hear it worked out well. You know you can use any of your bread machine recipes and just put it on dough cycle then shape, let rise and bake in the oven. Apart from French bread I usually bake my other breads at 375F. Have fun

Here's mine: 1 1/4 tsp salt 1 Tbsp sugar 1 1/2 cup water 3 2/3 cup bread flour 1 1/2 tsp instant yeast or bread machine yeast Set on dough cycle. Shape and let rise. Slash the bread a little with a sharp knife. Bake in 400f oven for about 30 mins or until thermometer reaches 200 deg. If you like a hard crust, spray oven a few times during the first two mins of baking only. Spray oven? Yes. That's how I make my French baguettes almost every day. I guess it's optional. Whatever works for you. Just a word of caution here (specially for any beginners) and I'm not kidding but I've heard people saying that their oven door shattered by doing that. I wouldn't be too surprised if they sprayed the oven door instead of the inside of the oven. Please do not send me any claim if this happens to your oven. Do it at your own risk. Just like frying a turkey

Here's mine: 1 1/4 tsp salt 1 Tbsp sugar 1 1/2 cup water 3 2/3 cup bread flour 1 1/2 tsp instant yeast or bread machine yeast Set on dough cycle. Shape and let rise. Slash the bread a little with a sharp knife. Bake in 400f oven for about 30 mins or until thermometer reaches 200 deg. If you like a hard crust, spray oven a few times during the first two mins of baking only.

Stars Desserts by Emily Luchetti. Used books are selling for megabucks on Amazon.

Are you sure the Apple-Cranberry Streusel pie is from the Frog Commissary Cookbook or was it from The White Dog Cafe Cookbook? I have the Frog Commissary book but can't find it in there.

Thanks Margaret. Just what I need...another cookbook

Thank you all for your help. I'll try the spareribs and see how it works. I might try this with pork shoulder too...more meat

Ok, one is a 'minotée de porc a l'orange' and the other one is 'porc aux pruneaux'. They both require '18 cubes d'échine de porc de 80g pièce' and they are both for braising. Would the shoulder butt fit the bill here?

Thanks. I've read this description somewhere but this does not tell me what's the name of the cut. If I ask my butcher 'I want that part between the neck and the first ribs', he might tell me 'Lady, want my apron?'

I have a few French recipes with 'échine de porc'. I've searched the net and found some say it's pork shoulder and others say it's spareribs. Any idea?